A couple weeks ago I made these tasty little egg muffins that I found on Pinterest (link here). They were quite good. One problem...my kids weren't so hot on the broccoli. They normally love broccoli, but maybe it was the fact that they were combined with eggs that threw them off.
I decided to tweak it and came up with this little recipe. Note - we had zucchini for dinner the night before, so I just chopped up the leftovers, which was about 1/2 of a sliced, sauteed zucchini.
Ingredients
1 pound Maple Sausage
6 large crimini mushrooms, chopped
1 pound Maple Sausage
6 large crimini mushrooms, chopped
1/2 of a sliced and sauteed zucchini
8 large eggs
1/4 cup milk
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed
Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Maple Sausage for about 5 minutes, or until the sausage is no longer pink.
8 large eggs
1/4 cup milk
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed
Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Maple Sausage for about 5 minutes, or until the sausage is no longer pink.
3. Sautee chopped mushrooms. When done, add the zucchini.
4. Combine mushrooms, zucchini and sausage in a large bowl, then spoon into lightly greased muffin tin.
5. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
5. Ladle the egg mixture over the sausage, mushrooms and zucchini.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.
5. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
5. Ladle the egg mixture over the sausage, mushrooms and zucchini.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.
Enjoy!
